Cream the butter, sugar together until light and fluffy (approximately 3-4 minutes)
Add the molasses, egg, and vanilla and blend until combined.
In a large bowl, whisk together the flour, ginger, allspice, ground cloves, ground cinnamon, baking soda, and salt.
Add half of the flour mixture to the butter and sugar mixture and blend, scraping down the sides of the bowl, as needed.
Add the remaining flour mixture and blend until a soft dough forms.
Preheat oven to 350-degrees Fahrenheit.
When ready to bake, unwrap the chilled dough.
Lightly flour a work surface and roll the gingerbread dough to an even ¼" thickness.
Use 4" round cutters to cut the dough into circles, rerolling the remaining dough to make additional tart crusts as needed.
Gently press the cut gingerbread rounds evenly in and up the sides of muffin tins that have been liberally sprayed with baking spray.
Dock the bottom of each gingerbread tart dough several times with the tines of a fork.
Chill the dough-filled muffin tins in the refrigerator while preparing the pecan pie filling.